Risotto with Skirt Steak.

INGREDIENTS

Serves 6 people.

• 16oz of Cannaroli rice

• 4-6 cups of chicken broth

• 1 shallot, peeled and finely chopped

• 3 Tbls of extra virgin olive oil

• 2 Tbls of butter

• Kosher salt to taste

• Fresh ground black pepper

• 8oz of fresh spinach

• 2oz of freshly grated Parmigiano-Reggiano cheese

• 4oz ball of good quality smoked mozzarella

• 12 to 16 oz skirt steak

PREPARATION

1. Put chicken broth in a sauce pan and bring to a boil then set aside.

2. Sweat the shallots in olive oil over medium heat until they start to soften, do not brown. Add the rice.

3. Stir the rice and shallots together for a couple of minutes to toast the rice a little bit to add a nutty flavor to the dish. Do not add any liquid to the rice yet.

4. When the rice starts to smell nutty or sticks to the pan, it is now time to add the broth, start by adding 2 cups and make sure you stir well to free any rice kernels that may have stuck to the bottom of the pan. You do not want to let anything burn because that flavor will impart into the rice.

5. Bring the liquid to a boil then reduce the liquid to a simmer and you want to cook the rice over low heat. You will need to stir the rice constantly to prevent any burning on the bottom and to develop the starch, or texture of the dish. You will need to add broth from time to time until the rice is cooked to your desired doneness, try not to overcook the rice. About two thirds of the way through add the spinach and mix thoroughly.

6. While the rice is cooking this is a good time to season and grill the skirt steak to medium rare, then set aside for a couple of minutes before you cut it so it retains its juices. Remember to cut on the bias and against the grain of the meat.

7. Grate the Parmigiano and cube the mozzarella into small cubes.

8. When the rice is done add the mozzarella and half of the Parmigiano, mix well and season to taste with the salt and pepper. Pour into a serving bowl and garnish with the grilled steak.